Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Clean kitchen premises and equipment

KHU-TOU-0110

Australian Equivalent

SITHKOP009

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts. This unit is particularly important within a food safety regime and applies to all hospitality and catering organisations with kitchen premises, including permanent or temporary kitchens or smaller food preparation areas. These can be found within restaurants, cafes, kiosks, cafeterias, clubs, hotels, attractions and in catering facilities. The unit applies to kitchen personnel who work with very little independence and under close supervision, including kitchen attendants and stewards. It can also apply to cooks and chefs in small organisations. The skills in this unit must be applied in

Elements & Learning Outcomes

E1Clean and sanitise kitchen equipment.

0110.E1.O1Select and prepare cleaning agents and chemicals and personal protective equipment according to cleaning schedule and product instructions.

0110.E1.O2Clean and sanitise kitchen equipment to ensure safety of food that is prepared and served to customers.

0110.E1.O3Store clean equipment in designated place.

E2Clean service-ware and utensils.

0110.E2.O1Sort service-ware and utensils and load dishwasher with appropriate items.

0110.E2.O2Hand wash any items not appropriate for dishwasher.

0110.E2.O3Dispose of broken or chipped service-ware within scope of responsibility, and report losses to supervisor.

0110.E2.O4Ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period.

E3Clean and sanitise kitchen premises.

0110.E3.O1Clean and sanitise kitchen surfaces and food preparation and storage areas according to cleaning schedule to ensure the safety of food that is prepared and served to customers.

0110.E3.O2Clean areas of any animal and pest waste and report incidents of infestation.

0110.E3.O3Follow safety procedures in the event of a chemical accident.

0110.E3.O4Sort and promptly dispose of kitchen waste to avoid cross-contamination with food stocks.

E4Work safely and reduce negative environmental impacts.

0110.E4.O1Use cleaning agents, chemicals and cleaning equipment safely and according to manufacturer instructions.

0110.E4.O2Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises.

0110.E4.O3Reduce negative environmental impacts through efficient use of energy, water and other resources.

0110.E4.O4Sort organic kitchen waste from recyclables and dispose of them in designated recycling bins.

0110.E4.O5Safely dispose of kitchen waste, especially hazardous substances, to minimise negative environmental impacts.